Moroccan Chicken-and-Couscous Soup

Moroccan Chicken-and-Couscous Soup
Need If you have water, chicken broth, zucchini, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a large pot, heat the oil over moderate heat.
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Cooking OilCooking Oil
Equipment you will use
PotPot
2
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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OnionOnion
3
Increase the heat to moderately high.
4
Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
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Ground Cayenne PepperGround Cayenne Pepper
Whole ChickenWhole Chicken
PepperPepper
CuminCumin
SaltSalt
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PotPot
5
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
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Sweet PotatoSweet Potato
Tomato PureeTomato Puree
VegetableVegetable
ZucchiniZucchini
BrothBroth
WaterWater
6
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally.
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CouscousCouscous
SoupSoup
7
Remove the pot from the heat.
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PotPot
8
Let the soup stand, covered, for 2 minutes; add the parsley and serve.
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ParsleyParsley
SoupSoup
9
Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.
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WineWine
FruitFruit
SoupSoup

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score28
Dish TypesSoup
OccasionsFallWinter
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